Emulgieren im Rührapparat

Emulsifying by Stirring The emulsification of immiscible, liquid components by stirring requires a complex technical operation. Depending on the process flow a coarse pre‐emulsion or a stable emulsion with a narrow droplet‐size distribution is necessary. An optimal set‐up and running of the stirrer are required, whereby the characteristics of the mixture should be taken into account. The type and functionality of the used components (emulsifiers, stabilizers) as well as the flow properties of the different phases are the most important factors. Whereas Newtonian fluids have a constant viscosity, the flow dependence of non‐Newtonian fluids can present severe difficulties for the running of the stirrer. The emulsifying process and relevant mathematical models for the calculation of the particle size distribution are discussed.     

Strukturen im „Polyglycerin”︁

Structures in “Polglycerol” The possible molecules in condensed glycerols up to a degree of condensation of 6 were constructed by a computer-program, taking into account the mechanism of reaction. This yields not only the numbers, but also the structures of the species considered. The significance for analytical work on condensed glycerols is discussed.